Chai Cinnamon Rolls 🍂🤎🧺

Ingredients:

For the Dough:

1 1/4 cups (300 ml) whole milk, warmed (110°F)

2 1/4 tsp active dry yeast

1 1/2 tsp granulated sugar (for blooming the yeast)

4 3/4 cups (593 g) all-purpose flour

2 tsp ground cinnamon

3/4 tsp ground ginger

1/4 tsp ground allspice

1/4 tsp ground nutmeg

1/2 tsp ground cardamom

1/8 tsp ground cloves

1 1/2 tsp salt

2 tbsp granulated sugar

2 eggs

1 tbsp vanilla extract

1/2 cup unsalted butter, softened

For the Chai Filling:

1/2 cup (112 g) unsalted butter, softened

1 cup (220 g) light brown sugar, packed

1 tbsp ground cinnamon

1 1/2 tsp ground ginger

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1 tsp ground cardamom

1/4 tsp ground cloves

1/4 tsp salt

1/4 cup (60 ml) heavy cream (for pouring between the rolls)

For the Chai Cream Cheese Frosting:

6 tbsp (84 g) unsalted butter, softened

6 oz (170 g) cream cheese, softened

3/4 cup (97 g) powdered sugar

1 1/2 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground allspice

1/8 tsp ground nutmeg

1/4 tsp ground cardamom

Pinch of ground cloves

Instructions:

Prepare the Dough:

Bloom the yeast by combining warm milk (110°F), active dry yeast, and 1 tsp sugar. Let sit for 10 minutes until foamy.

In the bowl of a stand mixer, whisk together the flour, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), salt, and sugar.

Add whisked eggs, vanilla extract, and softened butter to the dry mixture.

Pour in the yeast mixture and mix until combined. Switch to a dough hook and knead on medium speed for 7–10 minutes, until the dough pulls away from the bowl and forms a smooth ball.

Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.

2. Prepare the Chai Filling:

While the dough is rising, make the filling by mixing the softened butter, brown sugar, chai spices (cinnamon, ginger, allspice, nutmeg, cardamom, cloves), and salt in a small bowl.

3. Assemble the Rolls:

Once the dough has risen, punch it down and roll it out on a lightly floured surface to an 18 x 12 inch rectangle, about 1/4 inch thick.

Spread the chai filling evenly over the dough using an offset spatula.

Roll the dough tightly into a log from the long side. Trim the ends, then cut the log into 12 even rolls (about 1 1/2 inches wide).

Place the rolls in a greased baking dish, leaving a little space between them. Pour heavy cream in between each roll. Cover and let rise again for about 1 hour.

4. Bake the Rolls:

Preheat the oven to 350°F.

Bake the rolls for 29–32 minutes until golden brown. (30 minutes is typically perfect!)

5. Prepare the Chai Cream Cheese Frosting:

While the rolls bake, beat the softened butter and cream cheese together until smooth and fluffy.

Add powdered sugar, vanilla extract, and chai spices, mixing on medium-low speed until combined, then increasing to high speed until light and fluffy.

6. Frost and Serve:

Let the rolls cool for 10 minutes before generously spreading the chai cream cheese frosting on top.

Serve warm and enjoy!

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